Fish and Seafood Recipes & Ideas

Calamari is one of those appetizers that instantly feels nostalgic. Whether you associate it with beloved beachside eats or a classic snack at old-school Italian restaurants, fried calamari is comfort food meant to be shared with a group. But, if you’ve ever wondered, what exactly am I eating here? we have the answers. Read on to learn what calamari is made from — and how to cook it yourself. Calamari is simply another term for squid that is used for cooking.

No more seafood smell!

And it couldn't be easier.

There’s always been this oft-recited piece of advice about oysters: oyster season is only in months that contain the letter “R” in the name. You know, September, October, November, December, January, February, March, April. Not May, June, July, August. But if this is true, how do millions of restaurants sell them year-round to people who seem just fine after eating them? If we’ve been eating oysters all summer, have we been putting our health at risk?

Yes, frozen salmon can taste nearly as good as fresh — you just have to defrost it the right way.

Whether you’re at a crab boil with friends or just want to indulge at home, here’s how to remove meat from whole crabs.

How do you know which size shrimp to buy? Check out our guide for everything you need to know to shop with confidence! 

All your questions, answered.

When cooking clams at home, one thing that can pose a challenge is getting the sand out of the shells. Crunching into gritty clam is enough to ruin anyone's meal!

How well do you know all of your favorite types of shellfish?

Crab legs of all kinds are perfect for special occasions. Here's what sets snow crab and king crab apart.

Our primer on choosing and buying Dungeness, king, and snow crab legs.

There’s a lot to love about cooking salmon at home. It’s relatively affordable (as far as seafood goes), super versatile, delicious, and for bonus points, it cooks quickly. But there is one thing that can prove pretty bothersome: the film of white albumin that sometimes leaches from the fish as it cooks. There’s an easy and nearly foolproof step to seriously reduce, if not eliminate, that icky white albumin altogether. I’m talking about brining!

Peeling and deveining shrimp isn't hard. Here's how to do it, exactly the way I was taught at culinary school.

With this step-by-step guide, you'll be cooking up perfectly butterflied shrimp in no time.

Here's how to eat these tasty (and pricey!) little fish eggs the right way.

Here's how much it costs, what it tastes like, and a guide to the different types.